09.05.07
One Out, One In
Wow, it has been a hell of a long time since I last wrote. It has been a busy time to say the least, so first, some quick updates:
 Mmmm… root beer. |
1. The root beer recipe I originally worked with was no good. I have come up with one of my own, and have had my first successful bottle fermentation test as well. I am also working on some tests for carbonating a syrup on the spot with club soda, so there are a lot of tests and so forth I am working on. When I have it all together, and a final recipe, I will share my knowledge with you all.
2. The cooking class in Bedford went amazingly well. So much so, that I was invited back to do it all over again since they had so many people on the waiting list. I just enjoy the time in my parents’ cabin alone. That is the real reward for me.
3. The reasons for my being away involve a crappy network here in my house, my working on a website (yes, I still do some web design and building for extra cash) and the fact that I was in Chicago last weekend to see my best friend from elementary school get married. (Congrats again Phil!)
So with all that out of the way, allow me to get on with today’s story.
I came back from being off for three days to the expected combined messes of both the state of my walk-in and the state of the ordering invoices. Both were a disaster. Add to this that I have to work a station on Wednesdays (pizza station - loads of fun) and the result is a serious work load to welcome me back to the kitchen.
 It’s my kind of town. |
But my three day sojourn to the Windy City had revived me somewhat, so I was ready to tackle the combined problems. I was soon throwing together garlic confit, cold soups and prepping my pizza station with ease while booting up the computer to calculate out the numbers for last week’s food cost report. In short, things were humming along at a great pace. (Does anyone else sense the imposing doom?…)
While seated at the office computer (yes, singular…amazing how we all get our combined work done) one of my line cooks came in to tell me that Emilio was in.
“Emilio?,” I asked.
“Si.”
“Aqui?”
“Si.”
“Por que?”
“No se.”
Since this conversation had proved not to be enlightening, and had also taxed about all of my Spanish language skills, I decided to get up and see what was going on.
I found Emilio in the bar, and I asked him what was going on. He looked down at his shoes, and mumbled something in Spanish. This was not productive of course, so I brought him over to Oscar - my line cook who is most proficient in English - and asked him to tell me what Emilio was saying.
 Simply put… |
They exchanged a few lines in Spanish with all the employees gathered around, and after a few moments where I was the only person in the kitchen who did not understand what was going on, Oscar turned to me and said, “He is not working here any more.”
Oh great, I had just let Emilio quit in front of my whole kitchen. I ushered Emilio and Oscar aside, and found out why he was quitting - he said because he was moving, though I’m not sure I buy that - and I wished him well. The one thing that bothered me was that he was scheduled to work tonight, and now I was down one man. He said though that he had a friend who needed work, and I told him to have his friend come by after lunch. He said he would, and he walked out the door.
It’s amazing to me how someone who you share so many work shifts with can just simply walk away like that. Emilio and I have worked side by side to open Rustico on many a Sunday morning. And as he walked out the door this morning, I’m sure that is the last time I’ll ever see him in my life.
Anyway, shortly after Emilio left, Alemo - my morning “gopher” - told me that he too had a friend who would like some work. I gave him the same story - have his friend show up after lunch.
As amazing as it may seem, within 10 minutes of one guy quitting, I had two prospective applicants for the job lined up to come in that afternoon.
 Also simply put, and in animated form… |
And come they did. One showed up at 3:05, the other at 3:07. I gave the job to the one who arrived first - Alemo’s friend. I showed him the schedule, told him the pay, and said I would see him tomorrow at four. He seemed happy with all this, and said he would be there. Emilio’s friend was sad that we didn’t have a job for him, but understood, and was happy to leave his name and number with us just in case.
So in the course of just today I lost a dishwasher, and gained one as well. Sure, I was down a man for tonight, but we were slow, so I am sure Miguel could make it for one night. And tomorrow he will have a new man by his side to train at the job.
One out, one in. Life in the kitchen continues as it always has.
Stumble it!
Eize said,
September 6, 2007 at 5:09 am
Long time no read, Matt!
1. I’m not a fan of root beer, but I really can’t wait for the unveiling of your root beer recipe spectacular.
2. Go you, Sensei Chef!
3. Wow, that’s a lot.
Co-worker leaving like that, eh? I know what it feels like being the one left behind; the co-worker who started with me here at the office left a month ago. I feel alone, because we bonded the day we started working here. But, like you said, life goes on.
spudly said,
September 14, 2007 at 12:08 am
you will find this to be the case in all kitchens. I would be reluctant to fire an obvious idiot but an idiot that 1) came to work and 2) worked hard, but caused trouble or some such nonsense. The moment I fired him employees would come to me with much better substitutes than the original idiot…they were just waiting for me to make my move (or not).
Most of the times the newer employees were much better.
But you will always have at least one thorn in your side FOREVER…no matter what.
Chef Matt said,
September 27, 2007 at 12:06 am
Eize - back in my life before working in kitchens, I remember when people who started after me left before me. That was always the oddest feeling to me. It was a sign that they had received fullfilment from this job and were ready to move on, but perhaps I was waiting for someting more that was or was not there… In my chef life, I have moved much faster than others, so that feeling has yet to hit me. (Which is not necessarily a good thing…)
Spudly - Yeah, turnover in kitchens is high - I am living proof of that. And yes, the thorn in my side is not singular, it is plural. I have seen no cause to fire anyone as of yet, but it is quite the trip to see myself already in a position where I can consider it as an option…